Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Ammini Kozhukkattai

Ammini Kozhukkattai is made from the left over kozhukkattai dough. I am not sure why it is called so, may be because they are mini or small…:) Whenever we make Kozhukkattai we end up with some leftover dough which is what is generally used for making Ammini Kozhukkattai and Paal Kozhukkattai. I have also used leftover kara puran (ulundhu puran) in this recipe which adds more taste. You can even add some idli podi to this dish which I learnt from Jeyashri’s Kitchen. This is a healthy dish and can be made quickly. So you can even make it on a regular day as a snack. Perfect for kids and adults.


  • Kozhukkattai dough – 1 cup
  • Oil – 1 tsp
  • Mustard seeds – 3/4 tsp
  • Urad dal – 1 tsp
  • 2 to 3 curry leaves
  • A pinch of asafoetida
  • Left over Kara Puran (ulundhu puran) or idli podi – 2 tbsp (optional)
  • Salt to taste

Method of Preparation:

  1. Make small balls from the dough. Smaller the better.
  2. Once you are done, grease your idli plates and place the balls and steam cook for 10 to 12 minutes, depending on your cooker. (just like how you make idlis).
  3. Turn off the stove and let the pressure subside and then remove kozhukkattai from the plates.
  4. It may be a little sticky when you remove them from steam but it will be fine after cooling. Do not over cook them because it will become hard.
  5. Heat oil in a pan and add mustard seeds. When it splutters add urad dal, asafoetida and curry leaves.
  6. When urad dal becomes golden brown add steam mini kozhukkattai and give it a toss.
  7. Now add the leftover kara puran (ulundhu puran) if you have some. Or you can substitute it with idli podi. Mix well.
  8. If you are adding idli podi instead of kara puran (ulundhu puran) add 2 tsp of shredded coconut.
  9. Mix everything well and remove from heat. Serve hot.